Dear Webmasters:
Several weeks ago, I ordered a 5 lb. bag of the Turkey Red Refined
Heritage Flour. I want you to know that not only am I very pleased
with the flour, I could speak beatitudes about it.
My story requires an introduction. My grandmother--whom we called
Granny Underwood--operated a boarding house during the Depression. She
became known throughout the entire region as the best baker in the
area.
I'd been thinking about Granny when by chance, I heard about the
bastardization of wheat after the war. This led to some research on
the Internet, which in turn led me to your website. With a little bit
of trepidation, and filled with a sense of adventure, I decided to
order your flour. I didn't know if the flour would make my cakes taste
better, but I felt like I had to find out.
The flour has exceeded all my expectations. In fact, it has made cakes
that have made people squeal with delight. "World-class quality", said
one person; "Blue-ribbon", said another. The recipes I used were
nothing special. One recipe I used was Paula Deen's Pound Cake; the
other recipe--the one for Chocolate Cake--can be found on the back of
Hershey's Cocoa cans.
The flour seems to absorb more moisture than the fake flour we eat
today. To compensate, I added about 1 tablespoon of water (or milk) to
the recipes. The cakes are a little bit denser; I compensated by
sifting the flour after it had been measured.
Best of all, I didn't need to adjust the recipes for the altitude
anywhere nearly as much. To the uninitiated, baking is normally quite
a challenge at high alititudes. I had found, through trial and error,
that cake recipes could be converted by taking out some of the sugar,
and raising the temperature.
Much to my surprise (and delight!), the Heritage Flour required very
little adjustment. I had to take out much less sugar, which led to
better-tasting cakes.
In honor of my grandmother, I have named these Heritage Cakes after
her--the Pound Cake I call "Granny's Pound Cake", while the chocolate
cake gets called "Granny's Chocolate Cake". They both make people
swoon.
I want to thank you for underpromising and overdelivering. From now
on, I will buy my flour from you when I can.
Very truly yours,
Jerry U